Mexican Soup
In a large, deep sauce pan, heat oil and add onion, garlic, cumin, bay leaves and ancho chili pepper and cook for 2-3 minutes. Add chicken and lightly brown. ADD broth and tomatoes. Reduce heat to low and simmer for 30 minutes. Discard bay leaves and garnish with avacado, cilantro, and pepper jack cheese.
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Serving Size: 1 Serving (867g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1854 | ||
Calories from Fat: 1164 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 129.3g | 172 % | |
Saturated Fat 36.6g | 183 % | |
Monounsaturated Fat 54.3g | ||
Polyunsanturated Fat 27.5g | ||
Cholesterol 637.5mg | 196 % | |
Sodium 597.6mg | 21 % | |
Potassium 1656.1mg | 44 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.5g | ||
Protein 160.3g | 229 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1854
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